Ingredients: |
Ingredients: 1 tablespoon of olive oil
1 small onion, diced
3 cloves of garlic, minced
5 carrots, peeled and sliced into 1/2 inch pieces (I always add more because we like cooked carrots)
2 celery stalks, sliced into 1/2 inch pieces (If I don't have celery, I used a shake or two of celery seed)
1 whole 5-pound chicken, giblets removed and discarded
2 tablespoons of soy sauce
A splash of fish sauce (this is important)
8 cups of chicken broth (can also use plain water)
Bay leaf
Thyme, or poultry seasoning to taste
Kosher salt and freshly ground pepper to taste
4 ounces of extra wide egg noodles
1/4 cup of minced fresh flat leaf parsley (if you want to be fancy)
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Directions: |
Directions:Set Instant Pot to Saute function.
Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.
Add garlic, carrots, and celery (or celery seeds), and saute for another minute.
Add whole chicken to Instant Pot, followed by chicken broth or water, soy sauce, fish sauce, 2 teaspoon of salt, and several turns of freshly ground pepper.
Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode.
Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.
After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
Turn pressure release valve to Quick Release pressure.
Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
Remove whole chicken and set aside to shred.
Turn Instant Pot back to Saute function and let chicken broth come to a boil.
Stir in egg noodles and let cook for about 5 minutes.
While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.
Once noodles are cooked, stir in chicken meat and fresh parsley.
Adjust salt and pepper to taste. |
This recipe for Instant Pot Chicken Noodle Soup is from